Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (3)
Pasta e Fagioli (Italian Pasta and Beans Soup)
NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 30%
CARBS 60G51% OF CAL
12G FIBER5G SUGAR43G OTHER
FAT 20G38% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian soup of creamy borlotti beans, ditalini pasta, and aromatic vegetables in a light broth. Warm and satisfying, it's comfort food at its simplest.
mainitaliansoupbeans🍲 stockpot🌀 blenderdairy freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 200 g pasta (- 7 oz, ditalini or any small pasta of your choice)
- 700 g beans
- 1 medium onion
- 2 garlic cloves
- 1 medium carrot
- 1 medium celery stalk
- 150 g tomato passata (- ¾ cup)
- 6 sage leaves
- 1 sprig rosemary
- 2 bay leaves
- 1 liter vegetable broth (- 4 cups)
- 5 tablespoons olive oil (- extra virgin)
- salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 23%·PRO 30%
CARBS 60G51% OF CAL
12G FIBER5G SUGAR43G OTHER
FAT 20G38% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 978mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 548mg
- Calcium
- 63mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 978MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.